Liver Pate – Superfood

ASK people what they think about eating LIVER and even the most devout of meat eaters are likely to turn their noses up at it (unless your name happens to be Hannibal Lecter). After all, who wouldn’t rather have a nice juicy £10 prime cut of steak on their plate rather than the scraps which are usually “reserved” for the dog?

Well, me, as it turns out. OK, maybe that’s a bit of an exaggeration… I love a juicy steak as much as anyone, but seriously, liver and organ meats in general are arguably THE most nutrient dense natural sources of food on the planet, and if you don’t regularly consume them, then you are missing out on a key source of essential micro nutrients.

F*ck off, apple.. you can’t compete with this shit.

Sometimes I like to eat straight up liver & onions fried in butter, and other times I make liver pate. Chicken livers are the mildest, whereas cow/pig/lamb liver all have their own distinctive taste. It’s simple, delicious and spectacularly good for you. What more could you ask!?

Also, I’d like to point out to people who complain that “eating LCHF or Paleo is expensive” – as with most offal, it gets overlooked by nearly everyone in favour of the fleshy/meaty cuts, so you can usually find it on the end of the fresh meat isle for as little as a couple of bucks/kg.